Ingredients
- 1. 1 and 1/3 cups of all-purpose flour, unbleached for a wholesome touch
- 2. 10 tablespoons of quick-cooking oats for added texture
- 3. A generous 1/3 cup of rich brown sugar for sweetness
- 4. 1 teaspoon of aromatic ground cinnamon to spice things up
- 5. A dash of 1/2 teaspoon each of baking soda and salt for balance
- 6. 1 and 1/3 cups of nonfat milk for a creamy base
- 7. A hint of tangy 1 teaspoon of lemon juice for a refreshing twist
- 8. Half a ripe banana, lovingly mashed for natural sweetness
- 9. 1 cup of finely chopped rhubarb for a burst of tartness
- 10. 2 tablespoons of vegetable oil for a moist and tender crumb.
Step 1
In a spacious mixing bowl, blend together flour, oats, brown sugar, cinnamon, baking soda, and salt. In a separate bowl, combine milk with a splash of lemon juice and mix well before adding mashed banana. Gently fold the banana mixture into the dry ingredients, incorporating diced rhubarb for a fruity twist.
Step 2
Prepare a griddle or large skillet over medium heat. Pour 1/4 cup of batter onto the heated surface and cook until bubbles appear and the edges set, approximately 2 minutes. Flip the pancake and continue cooking until golden brown, around 2 more minutes. Repeat the process with the remaining batter for a stack of delicious pancakes.
Extra Tips & Suggestions
- 1. Start by storing the dry ingredients for your ultimate oatmeal rhubarb pancake recipe in airtight glass jars or containers. This will help preserve their freshness and prevent any pests from getting into them.
- 2. Consider using mason jars to store your pre-made pancake mix. Simply layer the dry ingredients in the jar, seal it tight, and label it with the date and instructions for preparing the pancakes. This not only saves space but also makes for a cute and convenient storage solution.
